HCA 130 - Principles of Food Production

Institution:

Holyoke Community College

Subject:

Description:

An introductory course dealing with the management of food production in a food service setting. Topics include food preparation principles and techniques, equipment, safety, sanitation, nutrition and management. Principles and techniques are practiced through actual laboratory experiences. Pre/Co-requisite: ENG 097 or satisfactory score on Reading Comprehension Placement Exam. 1 class hours and 4 laboratory hours

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.hcc.edu

Phone Number:

(413) 552-2000

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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